High Protein Classic Vegetable Frittata

Elevate your breakfast or brunch game with this High Protein Classic Vegetable Frittata, a wholesome dish that's as nutritious as it is delicious. Packed with colorful, sautéed veggies like bell peppers, zucchini, spinach, and mushrooms, this frittata combines the richness of whole eggs and egg whites with the creaminess of crumbled feta for the perfect balance of flavor and protein. The addition of fresh cherry tomatoes and green onions adds a vibrant touch, while the stovetop-to-oven cooking technique ensures a flawlessly fluffy texture with a golden finish. Ready in just 40 minutes and serving six, this protein-rich, low-carb frittata is ideal for meal prep or serving a crowd. Whether enjoyed warm or at room temperature, it’s a versatile, satisfying dish that’s sure to be a hit!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 8 large eggs
• 4 egg whites
• 0.25 cup whole milk
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 medium zucchini, sliced into half-moons
• 2 cups baby spinach
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 2 green onions, chopped
• 0.5 cup feta cheese, crumbled
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, whisk together the eggs, egg whites, and whole milk until well combined. Season with salt and black pepper, then set aside.

Step 3

Heat olive oil in a large ovenproof skillet over medium heat. Add the diced red bell pepper and sliced mushrooms, cooking for about 4 minutes until they start to soften.

Step 4

Stir in the zucchini and continue to sauté for another 3 minutes until it begins to soften.

Step 5

Add the baby spinach to the skillet and cook for another 2 minutes until it wilts. Stir in the cherry tomatoes and half of the green onions.

Step 6

Pour the egg mixture over the vegetables in the skillet, tilting the pan to ensure the eggs are evenly distributed.

Step 7

Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.

Step 8

Allow the frittata to cook on the stovetop for about 5 minutes until the edges start to set.

Step 9

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and set in the center.

Step 10

Remove the frittata from the oven and let it cool for a few minutes. Garnish with the remaining green onions before slicing into wedges.

Step 11

Serve warm or at room temperature, enjoy!

Nutrition Facts

Serving size	(1638.8g)

Amount per serving	% Daily Value*
Calories	1453.8

Total Fat 98.2g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1595.3mg	0%
Sodium 3358.8mg	0%
Total Carbohydrate 61.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 27.2g
Protein 95.7g	0%

Vitamin D 360.8IU	0%
Calcium 1137.0mg	0%
Iron 16.3mg	0%
Potassium 3125.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 25.3%

Carbs: 16.3%